Santa Fe-Style Quinoa Salad

I really like quinoa, and it's so versatile! I made this salad for a potluck and even the non-vegan people liked it! For more of a quick, feel free to add some chopped up peppers, but it has a little bit of a kick from the hot picante sauce. This salad keeps for several days in the fridge, and leftovers are great by themselves or added to a salad with some hummos and balsamic vinegar.

Santa Fe-Style Quinoa Salad. Reinterpreted from The Gluten Free Vegetarian Kitchen

1.5 C water

1/2 C hot picante sauce

1 C quinoa

1/2 tsp cumin

a pinch of salt

fresh ground black pepper, to taste

15 oz black beans (rinsed)

15 oz corn (sautéed in olive oil)

1.5 C halved cherry or grape tomatoes

4-5 scallions (thinly sliced, both green and white parts)

1 Tb olive oil

1. Combine the water, picante sauce, quinoa, cumin, salt & pepper. Allow to boil over high heat, then reduce to medium heat and cover, letting simmer until the water is fully absorbed and the quinoa cooked. Remove from heat, let sit for 5 minutes.

2. Uncover, and toss with a fork. Transfer to a large bowl and let cool slightly.

3. While still warm, stir in remaining ingredients.